Recipe for cooking chocolate rum flan

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Chocolate Rum Flan

1 (14 1/2 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
2 eggs
6 egg yolks
1/4 c. Hershey’s chocolate syrup
2 Tbsp. dark rum
1 c. sugar

Preheat oven to 375 degrees F.

Place the sweetened condensed milk, evaporated milk, eggs and egg yolks, chocolate and rum in a food processor or blender and mix together thoroughly.

To make the caramel, place the sugar in a heavy-bottom saucepan and cook over med. heat, stirring constantly, until the sugar is a light amber color, about 20 mins..

Pour caramel into six individual 8-ounce ramekins or molds, or a 9 x 4-in. loaf pan. Pour the flan mixture into the ramekins or molds on top of the caramel. Place in a water bath and bake uncovered for 15 mins..

Reduce oven temperature to 350 degrees F, and continue baking until set, when a knife inserted comes out clean, about 30 mins..

Remove from oven and let cool completely.

To serve, run a knife around the inside edges of the ramekins or molds and invert the flans onto a serving platter or individual plates.

Makes approximately 6 servings.